---
product_id: 52222020
title: "MINERAL B Carbon Steel Fry Pan"
brand: "de buyer"
price: "฿9528"
currency: THB
in_stock: null
reviews_count: 8
category: "De Buyer"
url: https://www.desertcart.co.th/products/52222020-mineral-b-carbon-steel-fry-pan
store_origin: TH
region: Thailand
---

# High heat searing up to 400°F 99% pure iron, chemical-free Authentic French craftsmanship MINERAL B Carbon Steel Fry Pan

**Brand:** de buyer
**Price:** ฿9528
**Availability:** ❌ Out of Stock

## Summary

> 🍳 Elevate your kitchen game with the pan that ages like fine wine.

## Quick Answers

- **What is this?** MINERAL B Carbon Steel Fry Pan by de buyer
- **How much does it cost?** ฿9528 with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [www.desertcart.co.th](https://www.desertcart.co.th/products/52222020-mineral-b-carbon-steel-fry-pan)

## Best For

- de buyer enthusiasts

## Why This Product

- Trusted de buyer brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Seasoned to Perfection:** Develops a naturally non-stick patina with use, enhancing flavor and cooking ease—your pan gets better with every meal.
- • **Timeless French Heritage:** Handcrafted in France, blending tradition with modern culinary demands for durability and style.
- • **Sustainable & Stylish Care:** Avoid dishwashers; clean with hot water and coarse salt, then oil to protect—join the eco-conscious chef’s movement.
- • **Pure Iron, Pure Performance:** Crafted from 99% pure iron, free from PTFE, PFOA, and synthetic chemicals for a natural non-stick surface after seasoning.
- • **Effortless High-Heat Mastery:** Achieve perfect sears and caramelization with rapid, even heating up to 400°F.

## Overview

The De Buyer 5610.26 Mineral B Element Frying Pan is a 26 cm stainless steel skillet made from 99% pure iron, designed for professional-grade searing and frying. Free from harmful chemicals like PTFE and PFOA, it requires seasoning to build a natural non-stick surface that improves over time. Handcrafted in France, this pan offers rapid heat conduction up to 400°F, is oven safe, and demands mindful care—no dishwashers, just simple hand washing and oiling to maintain its performance and longevity.

## Description

De Buyer 5610.26 Mineral B Element Round Frying Pan, 26 cm, Stainless Steel, Silver: De Buyer 5610.26 Mineral B Element Round Frying Pan, 26 cm, Stainless Steel, Silver: desertcart.co.uk: Home & Kitchen

Review: Lovely pan to use - takes some looking after though - Having gone through two non-stick frying pans over the last 10 years, I decided to buy something a little more long lasting. I looked at some non-stick pans made from titanium, but they were roughly 30-50% more expensive than this De Buyer pan. I also considered the enamelled cast iron frying pans from Le Creuset, however, the cost and the sheer weight of the pans put me off. The De Buyer pan looks great to me. Functional and stylish. The handle is riveted onto the pan and the whole thing feels weight enough to be solid, but without the enormous heft of a cast iron pan. The handle has a smooth coating on it that feels nice, though be aware that it still conducts heat. If you are frying over a high heat, it is advisable to wrap a cloth over the handle or use oven gloves. The pan heats up quickly and is ideal for searing meats. 24cm is a good size when cooking for one or two people. This pan is not non-stick - you must season the pan and use it over time in order to build up a patina. The pan comes with some basic instructions on how to season. The more you cook with it, the darker the surface of the pan gets. This is normal and will help build your non-stick coating. Do not worry about it being unhygienic. Frying will kill anything on the cooking surface, though of course you should still wash the pan. De Buyer recommend purifying the pan occasionally to stop residues and odours from previous uses seeping in. You simply heat the pan over a high heat with cooking salt in the pan, and then wipe clean with a kitchen towel. You can use metal utensils on the surface, but also use your common sense. Hard and abrasive scraping will damage the coating you are trying to build up, and you risk scratching the metal. Cleaning is simple. Wash with hot water, a soft sponge and a tiny amount of washing up liquid. Wipe the pan dry all over, otherwise the pan may rust. Any bits of food that stick can be picked away with a plastic scraper or a slightly rougher sponge. Never use a metal scourer. Before you put it away, pour a little oil onto a kitchen towel and wipe the surface of the pan. Do not put it away without the cooking surface being oiled. Before you use it again, you can rinse it with hot water (and then dry). A few things to note if you are used to using non-stick pans: - the surface of the pan will darken and colour. This is a gradual process and the colouration does not happen evenly. If you like your pans to look beautiful and pristine, then these pans are not for you; - they take more looking after. You cannot use a dishwasher with these pans and you need to dry them thoroughly; and - as stated above, when cooking over a high heat, do not grab the handle without protection. For those that are fine with the maintenance aspect of these pans, I recommend them very highly. They are well made and do an exemplary job.
Review: These pans are wonderful! The thickness and weight create an evenly-heated cooking ... - This was my first foray into the world of carbon steel cookware and it was a couple of months before I screwed up the courage to season my shiny new pan, having read everything I could find about the process, large swathes of which were contradictory! At least there was general consensus that it was impossible to make a mess of the pan: just strip it down and start again. Thankfully, I found a method that worked well (everyone seems to have their own, often idiosyncratic, method) and, after carefully only using the pan for meat, bacon and other highish fat content produce for the first few times, I ventured into pancakes. Then omelettes. Then plain old eggs. Then anything I could think of! I haven't cooked anything yet that has stuck even just a little bit. These pans are wonderful! The thickness and weight create an evenly-heated cooking surface and the high temperatures that can be achieved result in gloriously seared steaks. I've bought two more in different sizes/styles since and I felt so confident in their performance that, with the second one, I went straight for fried eggs immediately after seasoning. Perfect! If you have the patience to look after these pans properly - season them well initially, rinse after use with hot water and dry thoroughly - they will become your best friends! There are a lot of myths knocking around about how fragile and sensitive the seasoning can be with dire warnings regarding use and care. It's mostly nonsense put about by posers who think that making a mystery out of something that was an everyday occurrence before Teflon made an appearance makes them seem like some sort of culinary guru! If you read about the science behind seasoning you'll understand why. Carefully done (and rocket science it ain't), the seasoned surface is as hard as the steel pan itself and as slick as ice: you can only really damage it if that's your intention. Here are the only things I've found that can cause damage, and none of it is irreparable: 1. High concentrations of acid. Some say you should never put tomatoes or wine into a seasoned pan, which makes whipping up a well-flavoured pan sauce a little tricky. Small amounts for a short time will do no harm whatsoever. I'll deglaze with a little stock then add my wine and whatever else is going into the sauce, cook it on a high heat until it's reduced enough, serve it and rinse the pan immediately. No problem. 2. Digging at it with sharp stabby things. Obvious really. However, a good quality, flexible stainless steel spatula will serve you well. Using one to lift and turn your food makes sure that all the lovely little bits of crusty goodness are on your steak and not left behind on the pan. It's the single most important way I've found of keeping the seasoned surface smooth and gunk-free. Just don't dig! 3. Dry cooking. This won't actually damage anything but it will make avoiding (4) difficult. Always at least lightly brush your pan with your cooking fat of choice before cooking otherwise you'll have burnt bits adhering to the pan that even your spatula might not be able to handle. 4. Elbow grease! If fingernails can't pick the burnt bit off then you can use a scrubber or even wire wool but with a light touch. Remember, you'll be reseasoning your pan with subsequent uses so there's no harm in smoothing out any rough bits as long as the elbow grease stays under the kitchen sink! If you find you have to put in some effort to remove a spot then stop: it's probably supposed to be there. 5. Soap. Again, some will say you should never, ever use it. A long time ago, dishwashing soaps contained lye which would strip the surface off anything! Not any more though. It's best avoided on a regular basis but if you want to give your pan a good clean once in a while it won't hurt. Rinse well and wipe the pan with a drop of oil and a paper towel afterwards. Having become used to them and learning that they're not the fragile little hothouse flowers the Internet would have me believe, I can't recommend carbon steel, and the de Buyer brand in particular, highly enough.

## Features

- 100-Percent Natural and 99-Percent Pure Iron
- Guaranteed without PTFE or PFOA and no chemicals added; naturally non-stick after seasoning
- Bee Wax was discovered by deBuyer as a by-product in nature to help protect these pans against oxidation and assist in seasoning
- Care : don't put it in the dishwasher, deglaze with hot water for washing, use coarse salt for sterilizing
- Made in France

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B00462QP0W |
| Best Sellers Rank | 33,570 in Home & Kitchen ( See Top 100 in Home & Kitchen ) 94 in Frying Pans |
| Brand | DE BUYER |
| Brand Name | DE BUYER |
| Capacity | 0.6 litres |
| Colour | Silver |
| Compatible Devices | Gas, Smooth Surface Induction |
| Compatible devices | Gas , Smooth Surface Induction |
| Customer Reviews | 4.5 out of 5 stars 12,599 Reviews |
| Global Trade Identification Number | 03011245610265 |
| Handle Material | Stainless Steel |
| Has Nonstick Coating | Yes |
| Is Oven Safe | Yes |
| Is the item dishwasher safe? | No |
| Item Type Name | Mineral B Element Round Frying Pan, 26 cm |
| Item Weight | 1.9 Kilograms |
| Manufacturer | De Buyer |
| Material | Stainless Steel |
| Material Type | Stainless Steel |
| Maximum Temperature | 400 Degrees Fahrenheit |
| Model Name | Mineral B |
| Product Care Instructions | Hand Wash Only |
| Recommended Uses For Product | Frying, Searing, Griddling |
| Special Features | Non Stick, Oven Safe |
| Special feature | Non Stick , Oven Safe |
| Specific Uses For Product | Fry, Seal, Brown, Grill |
| UPC | 643749930711 735343385827 |
| Unit Count | 1.0 Count |

## Product Details

- **Brand:** DE BUYER
- **Material:** Stainless Steel
- **Special feature:** helper handle
- **Colour:** Silver
- **Capacity:** 0.6 litres

## Images

![MINERAL B Carbon Steel Fry Pan - Image 1](https://m.media-amazon.com/images/I/51UT1LENN8L.jpg)
![MINERAL B Carbon Steel Fry Pan - Image 2](https://m.media-amazon.com/images/I/61VmLabwLqL.jpg)
![MINERAL B Carbon Steel Fry Pan - Image 3](https://m.media-amazon.com/images/I/61mKy7ePbFL.jpg)
![MINERAL B Carbon Steel Fry Pan - Image 4](https://m.media-amazon.com/images/I/81EbEhDxsxL.jpg)
![MINERAL B Carbon Steel Fry Pan - Image 5](https://m.media-amazon.com/images/I/81IAeue7SSL.jpg)

## Questions & Answers

**Q: how to season the pan**
A: Seasoning is creating an EPOXIDE layer.  Any edible oil works, safflower or canola may be best (flax not so great IMO).  Clean the pan first and heat evenly/slowly on  burner.  Using paper towels, swab the interior LIGHTLY with oil.  Heat till the oil just smokes.  At this temp the oil surface tension changes and it will bead-up like water drops on glass.  Knock-down(smooth) the beads w/ another paper towel *before they harden*.  Continue/repeat till the oils stops smoking - several minutes.  Repeat this 3-4 times. No need to cool down between - just apply oil LIGHTLY w/ paper towels & knock-down beads till it stops smoking - repeat for several cycles.   If you ever need to strip & re-season, heat some water+vinegar(or othe acid, oxalic preferred) in the pan, this will dissolve the epoxide easily.
Repeat the re-season cycle whenever you feel the pan is getting "grabby" to proteins.
DON'T breathe the oil smoke (like BBQ smoke it's mildly carcinogenic)
DON'T let paper towels scorch - work quickly.
DON'T burn yourself, use tongs.
Despite the FABULOUS pan quality, I don't believe the deBuyer vid is a reasonable way for home-users to dseason pans.

USE:
*ALWAYS* heat-dry a carbon steel pan on a stovetop till it's bone-dry after any water contact/washing.
Don't cook acidic foods in a seasoned pan (e.g. tomato sauce) ! This will remove the seasoning layer. 
A seasoned pan is "low-stick" not "non-stick" as teflon or ceramic - so use a little oil when cooking.
** The advantage is, a seasoned pan will produce a wonderful tasty fond and/or browning on foods that teflon cannot.

Mythbusting:
- You should clean the hard glassy EPOXIDE layer you've created with soapy water & sponge quickly (don't soak for many minutes) - or even a green-scrubbie occasionally to remove carbon-char. Avoid strong abrasives & acids.  Anything that comes off with soapy water is oil, not epoxide. 
- You are not "filling pores". Mild carbon steel (even cast iron) has (should have) no pores that food could enter.   When you cook on an unseasoned metal, the proteins create Maillard product that bond to the surface if they have direct contact (carbohydrates will too above ~350F, oils above their smoke-point).  This is why high protein, low fat items (like fish or eggs) stick so badly in an unseasoned pan right around the boiling point.  
- the seasoning epoxide layer is a carbon polymer - vaguely similar to epoxy glue, and to teflon(PTFE plastic).  It WILL break down at very high temperatures (>600F generally) and under acidic conditions, BUT it will not dissolve into water with soap.  Water contact (soaking) can eventually soften the epoxide the the point of failure.

**Q: What is the difference between the DeBuyer Iron pan and a cast iron pan?**
A: To the people posting here about carbon steel pans giving off iron, though true, it is minimal and is being overstated. All pans give off something. Stainless steel gives off nickel and chromium. Some copper is given off in copper pans. Non-stick gives off some chemicals. Carbon steel is still one of the best options.

**Q: What is the best method for browning meats-like chicken Parmesan?  Heat pan fist then add oil?  Or add oil then heat pan?  How much oil to use? Thanks**
A: If you’re cooking chicken Parmesan I would assume it is breaded. (BTW: I use a 50/50 combination of Italian seasoned breadcrumbs and grated Parmesan).  Then I fry in a combination of butter and olive oil. These pans are steel and so they’re great conductors of heat so stick with a med/high setting. Wait for the butter to foam and then start browning that chicken.   Put the butter in first put it in last…I really don’t see the difference. Keep an eye on how fast your chicken is browning and adjust temp accordingly. These pans will give great results at lower temp settings than other pans. Enjoy!

**Q: Are these pans safe to use in a a house that has parrots (pet birds)? Thanks!**
A: We had 5 parrots for many years, they were hand tame, spoke english were friends with our cats even, A guest came over to my house for a month, she bought a new pan and put it in the oven one day, next time we were cooking we didn't notice this pan was in the bottom of the oven, we cooked something at 400 degrees for an hour, we opened the oven and two minutes later 4 of our birds had lung hemorrhages and started seizing, they died in minutes. Teflon poisoning happens to people too but it's not deadly so we don't notice, idk y ppl don't take this seriously just thought i'd share to spread awareness

## Customer Reviews

### ⭐⭐⭐⭐⭐ Lovely pan to use - takes some looking after though
*by C***N on 22 January 2012*

Having gone through two non-stick frying pans over the last 10 years, I decided to buy something a little more long lasting. I looked at some non-stick pans made from titanium, but they were roughly 30-50% more expensive than this De Buyer pan. I also considered the enamelled cast iron frying pans from Le Creuset, however, the cost and the sheer weight of the pans put me off. The De Buyer pan looks great to me. Functional and stylish. The handle is riveted onto the pan and the whole thing feels weight enough to be solid, but without the enormous heft of a cast iron pan. The handle has a smooth coating on it that feels nice, though be aware that it still conducts heat. If you are frying over a high heat, it is advisable to wrap a cloth over the handle or use oven gloves. The pan heats up quickly and is ideal for searing meats. 24cm is a good size when cooking for one or two people. This pan is not non-stick - you must season the pan and use it over time in order to build up a patina. The pan comes with some basic instructions on how to season. The more you cook with it, the darker the surface of the pan gets. This is normal and will help build your non-stick coating. Do not worry about it being unhygienic. Frying will kill anything on the cooking surface, though of course you should still wash the pan. De Buyer recommend purifying the pan occasionally to stop residues and odours from previous uses seeping in. You simply heat the pan over a high heat with cooking salt in the pan, and then wipe clean with a kitchen towel. You can use metal utensils on the surface, but also use your common sense. Hard and abrasive scraping will damage the coating you are trying to build up, and you risk scratching the metal. Cleaning is simple. Wash with hot water, a soft sponge and a tiny amount of washing up liquid. Wipe the pan dry all over, otherwise the pan may rust. Any bits of food that stick can be picked away with a plastic scraper or a slightly rougher sponge. Never use a metal scourer. Before you put it away, pour a little oil onto a kitchen towel and wipe the surface of the pan. Do not put it away without the cooking surface being oiled. Before you use it again, you can rinse it with hot water (and then dry). A few things to note if you are used to using non-stick pans: - the surface of the pan will darken and colour. This is a gradual process and the colouration does not happen evenly. If you like your pans to look beautiful and pristine, then these pans are not for you; - they take more looking after. You cannot use a dishwasher with these pans and you need to dry them thoroughly; and - as stated above, when cooking over a high heat, do not grab the handle without protection. For those that are fine with the maintenance aspect of these pans, I recommend them very highly. They are well made and do an exemplary job.

### ⭐⭐⭐⭐⭐ These pans are wonderful! The thickness and weight create an evenly-heated cooking ...
*by A***E on 15 November 2015*

This was my first foray into the world of carbon steel cookware and it was a couple of months before I screwed up the courage to season my shiny new pan, having read everything I could find about the process, large swathes of which were contradictory! At least there was general consensus that it was impossible to make a mess of the pan: just strip it down and start again. Thankfully, I found a method that worked well (everyone seems to have their own, often idiosyncratic, method) and, after carefully only using the pan for meat, bacon and other highish fat content produce for the first few times, I ventured into pancakes. Then omelettes. Then plain old eggs. Then anything I could think of! I haven't cooked anything yet that has stuck even just a little bit. These pans are wonderful! The thickness and weight create an evenly-heated cooking surface and the high temperatures that can be achieved result in gloriously seared steaks. I've bought two more in different sizes/styles since and I felt so confident in their performance that, with the second one, I went straight for fried eggs immediately after seasoning. Perfect! If you have the patience to look after these pans properly - season them well initially, rinse after use with hot water and dry thoroughly - they will become your best friends! There are a lot of myths knocking around about how fragile and sensitive the seasoning can be with dire warnings regarding use and care. It's mostly nonsense put about by posers who think that making a mystery out of something that was an everyday occurrence before Teflon made an appearance makes them seem like some sort of culinary guru! If you read about the science behind seasoning you'll understand why. Carefully done (and rocket science it ain't), the seasoned surface is as hard as the steel pan itself and as slick as ice: you can only really damage it if that's your intention. Here are the only things I've found that can cause damage, and none of it is irreparable: 1. High concentrations of acid. Some say you should never put tomatoes or wine into a seasoned pan, which makes whipping up a well-flavoured pan sauce a little tricky. Small amounts for a short time will do no harm whatsoever. I'll deglaze with a little stock then add my wine and whatever else is going into the sauce, cook it on a high heat until it's reduced enough, serve it and rinse the pan immediately. No problem. 2. Digging at it with sharp stabby things. Obvious really. However, a good quality, flexible stainless steel spatula will serve you well. Using one to lift and turn your food makes sure that all the lovely little bits of crusty goodness are on your steak and not left behind on the pan. It's the single most important way I've found of keeping the seasoned surface smooth and gunk-free. Just don't dig! 3. Dry cooking. This won't actually damage anything but it will make avoiding (4) difficult. Always at least lightly brush your pan with your cooking fat of choice before cooking otherwise you'll have burnt bits adhering to the pan that even your spatula might not be able to handle. 4. Elbow grease! If fingernails can't pick the burnt bit off then you can use a scrubber or even wire wool but with a light touch. Remember, you'll be reseasoning your pan with subsequent uses so there's no harm in smoothing out any rough bits as long as the elbow grease stays under the kitchen sink! If you find you have to put in some effort to remove a spot then stop: it's probably supposed to be there. 5. Soap. Again, some will say you should never, ever use it. A long time ago, dishwashing soaps contained lye which would strip the surface off anything! Not any more though. It's best avoided on a regular basis but if you want to give your pan a good clean once in a while it won't hurt. Rinse well and wipe the pan with a drop of oil and a paper towel afterwards. Having become used to them and learning that they're not the fragile little hothouse flowers the Internet would have me believe, I can't recommend carbon steel, and the de Buyer brand in particular, highly enough.

### ⭐⭐⭐⭐ Pure quality.
*by M***. on 29 May 2022*

I've been switching out all my non-stick cookware for cast iron, stainless steel and carbon steel. This was my first step and definitely my favourite to use. Cooking on induction is a breeze and everything that I've cooked on it has turned out great. Seasoning it took a little bit of work but after all the use it had it is still doing great, it's nice and heavy easy to look after with a chainmail "scrubby" and some hot water. Then you just dry it of and give it a light seasoning and your done.

## Frequently Bought Together

- De Buyer MINERAL B Carbon Steel Fry Pan - 10.25” Diameter, 7.3” Cooking Surface - Ideal for Searing, Sauteing & Reheating - PFAS, PFOA & PFOS Free - Made in France
- De Buyer MINERAL B Carbon Steel Fry Pan - 8” Diameter, 5.5” Cooking Surface - Ideal for Searing, Sauteing & Reheating - PFAS, PFOA & PFOS Free - Made in France
- DE BUYER 1830 Mineral B Element Series 4636.00 Neoprene Grip Protector 20 cm Length Neoprene

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*Product available on Desertcart Thailand*
*Store origin: TH*
*Last updated: 2026-01-31*